I think it sounds like a great idea! When I was younger my uncle used to go hunting geese. What happened to the good old days when they used to fly OVER the Chicago area, rather than settling in for the winter?

A call for help to the food blogging community. I am one of the organisers of the Soil Association Organic Food Festival held in Bristol, UK on the first week of September. It's probably the largest celebration of organic food anywhere with over 200 exhibitors and 40,000 visitors. This year we are planning an Arts Fringe Festival with all the arts themed around food. So far we have the Vienna Vegetable Orchestra, Matthew Herbert's Plat du Jour in collaboration with Heston Blumenthal, Attik Dance Co. with Passion Fruit plus film, sculpture and lots of street theatre. Has anybody got an ideas regarding other artists who may like to take part. We would love to hear from you. (steve@organicfoodfairs.co.uk)

I run a restaurant from my house and guests can notify me a day or so beforehand and say what they want to eat. You'd be surprised how many people ask for duck! And being a thrifty cook, I always save the bones of anything I cook for stocks, soups, sauces. And so my fridge is often overflowing with duck produce, and so I'm perpetually looking for recipes incorporating duck fat and/ or stock. This is the nicest one I've encounter so far, having searced not only the Internet but also the Larousse Gastronomique and the Cordon Bleu Cook Books...
Thank you!! What would you say to adding a slice of truffle or truffle oil just before serving it?

Right about "Duck Soup" meaning anything simple or easy, but also a gullible sucker or pushover. It was the director of the film, Leo McCarey, who came up with the name. McCarey borrowed the title from an earlier film he'd made with Laurel and Hardy in 1927 by the same name. Groucho reportedly provided the following recipe to explain the title: "Take two turkeys, one goose, four cabbages, but no duck, and mix them together. After one taste, you'll duck soup for the rest of your life."

Excellent soup!! I had Duck soup at a favorite restaurant and have tried to duplicate it several times with no success. After reading your recipe and a few tweaks I have finally made the perfect Cream of Duck Soup.

Cindy, I stir it directly into the pot. That said, a spoonful in each bowl would probably look prettier when you serve it. Just bear in mind that adding cold cream to the bowl will cool the soup, so it needs to be piping hot. If you add the cream to the pot before serving, you can bring it back up to a hot temperature before serving.

I have recently become obsesed with cooking duck since it has been available fresh in our local market for the holidays. After roasting it , I was wondering what I could make with the leftovers. I just made this soup and it is AMAZING!! Thanks for sharing your delicious recipe with a duck novice!